Onion Pudding (English)

      4 oz Flour
      2 oz Shredded suet
    1/2 lb Onions peeled and finely chopped
           Salt and black pepper

Mix the flour and suet together then add sufficient cold water to form a firm dough. Turn out on to a lightly floured surface and roll out to form a oblong about about 1/4 inch thick. Sprinkle the onion over the dough, and season well. Roll up like a Swiss Roll and damp the ends to seal. Wrap lightly in greaseproof paper, then tie up in a cloth. Place in a saucepan of boiling water, cover and cook for 1 to 1 1/2 hours; alternatively steam similarly. Top up with boiling water as necessary. Serve cut into thick slices, each slice topped with a pat of butter, as an accompaniment to boiled bacon or boiled beef. A cottager's pudding, often served with a piece of boiled bacon and, by tradition, cooked in the same pot.


Yield: 4 Servings